My grandfather made the best vinaigrette I've ever had, and it was stored in a cruet in the cupboard. No refrigeration needed. That said, the herbs he put in there were dried, not fresh. If you are using fresh anything -- herbs, garlic, minced shallot, whatever -- it needs to go in the fridge. Otherwise, the counter or cupboard is fine.

Make it fresh each time. Takes three minutes.

Good idea! I've been putting the dressing in the microwave when running late. Sometimes it overwarms it.

Ball canning jar in the fridge.

I fill up a bowl with hot tap water and put the jar in it and shake it every few minutes while I'm prepping my salad.

Hmmm. It's a botulism risk if kept out for more than a few hours. After that it needs refrigeration if you want to keep it another 3 days or so. Now if you use roasted garlic, that works.

I leave it on the counter. I only make enough for 2 or 3 salads. In addition to the oil and vinegar, I add in garlic and mustard.

In whatever jar I made it in.

If I'm only using dried herbs I leave it on the counter. If it has fresh herbs / garlic / shallots etc, I keep it in the fridge. I pull it out to sit on the counter while I make dinner.

I store homemade vinaigrettes and other salad dressings in an air tight glass jar in the fridge. Yes the oil sometimes congeals but if you leave it out for 10 mins and shake well it’s back to normal again.

You need to put it in the refridgerator.

Take it out 15 minutes ahead of time.

Or nuke it for 10 seconds.

Or put it in a different part of the fridge: it will almost definitely not congeal on the door.

I also store in the refrigerator. It will go bad if left out for a long time. Not sure how long it is safe to leave out. Following.

I use olive oil, herbs and vinegar when I make homemade salad dressing. When I store it in the refrigerator, the oil congeals and I’m wondering if I could just leave it out on the counter?? How long would it last in a bell jar?